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Kañiwa Burger



Combine kañiwa and water in a medium saucepan and bring water to a boil. Lower to a simmer, cover, and simmer for 15-20 minutes or until tender and the water is absorbed. Remove from heat and let cool. You should have 1 cup cooked.


Combine kañiwa with smashed chickpeas, breadcrumbs, garlic, onion and spices. Form into two big patty or four smaller patties.


Fry 4-5 minutes per side in coconut oil over medium heat until outside is brown and inside is heated through.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 2 big burgers or 4 smaller burgers

*Estimate Only


  • 2 cups water
  • ½ cup raw Pereg Natural Kañiwa purchase
  • 1 cup water
  • 1 cup cooked chickpeas, smashed, with the skins removed
  • ½ cup gluten free Panko breadcrumbs purchase
  • 1 large egg, whisked
  • 1 garlic clove, minced
  • ¼ cup white onion, minced
  • ¼ teaspoon smoked paprika
  • ½ teaspoon kosher salt purchase
  • ¼ teaspoon cracked black pepper purchase
  • 2 tablespoons coconut oil

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